Presentation Abstract

Session: A-36-Nutritional Supplementation: Alternative Nutrients and Physiological Outcomes
Wednesday, May 30, 2012, 7:30 AM -12:30 PM
Presentation: 1389 - Efficacy of Tart Cherry Juice to Reduce Inflammation Among Patients with Osteoarthritis
Location: Exhibit Hall, Poster Board: 170
Pres. Time: Wednesday, May 30, 2012, 11:00 AM -12:30 PM
Category: +608 supplements, drugs and ergogenic aids
Keywords: osteoarthritis; inflammation; tart cherry
Author(s): Adriana E. Sleigh, Kerry S. Kuehl, Diane L. Elliot, FACSM. Oregon Health & Science University, Portland, OR.
Abstract: PURPOSE: Osteoarthritis (OA) is a common syndrome affecting 65 million Americans characterized by joint pain, limitation of movement, crepitus, occasional effusion, and variable degrees of local inflammation. Up to 40% of OA patients have inflammation. Numerous antioxidant and anti-inflammatory agents have been identified in tart cherries and may be beneficial for the treatment of pain and inflammation. This study assessed the effects of tart cherry juice on serum inflammation biomarkers among women with inflammatory OA.
METHODS: We used a three week, randomized, placebo controlled design among twenty 40-70 year old females with inflammatory OA. All subjects fulfilled the 1990 American College of Rheumatology classification guidelines for the diagnosis of osteoarthritis with evidence of swelling in at least one joint in the past year. For 21 days, subjects ingested 10.5 fl oz of tart cherry juice or a placebo beverage twice a day. Pre and post drink intervention blood measurements included IL-6, IL-10, TNF-α, and CRP.
RESULTS: Among the subjects who consumed tart cherry juice, all serum biomarkers showed evidence of decreased inflammation, however the only statistically significant change was observed in TNF-α (P<0.05). In addition, a subset analysis was performed on those subjects with active inflammation as defined by CRP>3.0 mg/L. Within the high inflammation subset (n=12), there was a statistically significant decrease in TNF-α and CRP for subjects on the tart cherry juice as compared to placebo.
CONCLUSIONS: Tart cherries have the highest antioxidant and anti-inflammatory content of any food. This study suggests a benefit of tart cherry juice in reducing inflammation as measured by certain serum inflammatory biomarkers among women with OA. Pain relief and improvement of functional disability are the main goals of OA treatment and it is important to look at healthy alternative therapies to conventional methods in the treatment and management of inflammatory osteoarthritis. Tart cherries may provide beneficial anti-inflammatory activity helping OA patients manage their disease.
Disclosures:  A.E. Sleigh: None.